Preheat your oven to 350 degrees F, and make the graham cracker crust. In a food processor or your Vitamix blender, pulverize the graham crackers to a fine crumb. Add in the melted coconut oil and process until thoroughly combined.
Press the graham cracker mixture into a tart pan, and bake for 8-10 minutes. Remove from the oven and let cool. You can make this ahead and store it in the refrigerator if need be.
When your crust is cooled, make the filling. Combine the silken tofu, almond milk, peanut butter, melted chocolate, and cinnamon in a blender and blend until smooth--using a spatula as needed between blends to ensure it’s smooth.
Pour the filling into your pre-prepared graham cracker crust and chill for 8-24 hours. Top with grated chocolate if desired, slice, and serve!